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My pan-seared pork steak recipe yields juicy and FAST steaks with very little effort. The savory glaze takes it to another level.
Looking for more pork recipes? Try my carnitas, Instant Pot pork roast, grilled pork tenderloin, and lechon asado next.
Steak nights in our house don’t typically stray far from the classics. However, my not-so-traditional pork steak always makes a welcome change from beef.
For this particular recipe, I seared the pork in a sizzling hot skillet and finished it with a simple pan sauce to instantly transform this humble cut into a gourmet dinner. It’s a simple yet impressive dish that my family absolutely raves about and requests on a bi-weekly basis.
What is pork steak?
Pork steak is a well-marbled cut of meat that’s cut from the pork shoulder. The pork shoulder itself, AKA “Boston butt,” is sold in large portions intended for classic slow-cooked dishes or for slicing into steaks.
Table of Contents
Why I love this recipe
- Quick and easy. These steaks were born to be served for speedy and satisfying weeknight dinners. They’re hassle-free, take minutes to cook, and keep the whole family happy (trust me on this).
- Choose your cooking method. Sometimes, I want to pan-sear or roast my steaks. On other days, I’ll throw them on the grill or in the air fryer! I’ve included all the options so you can choose what works best for you!
- Customizable. Switch up the sauce and create your signature pork steak recipe with different marinades, seasonings, and sauces.
- Budget-friendly. Yes, it has the word ‘steak’ in it, but these pork ones are one of the most affordable and budget-friendly cuts of meat available.
Ingredients needed
- Boneless pork steaks. Also known as pork blade steaks, Boston butt steaks, and pork butt steaks. Pick up 1-inch thick cuts that have a good balance of pinkish meat and marbled fat (but not too much fat!). I prefer getting them from a butcher, but I’ve noticed more and more mainstream groceries stocking this (often referred to as pork shoulder steaks).
- Salt and black pepper. To season the steaks.
- Avocado oil. You need a high-heat cooking oil for searing the steaks. Peanut oil or vegetable oil are also two good options.
- Garlic. Gives the pan sauce a rich, aromatic flavor. Please use freshly minced cloves, NOT garlic powder.
- Chicken broth. The base of the pan sauce. Vegetable broth works as a substitute.
- Worcestershire sauce. It adds depth of flavor with its umami-rich and slightly tangy profile.
- Brown sugar. The sweetness balances the savory and salty elements in the sauce. It also gives the sides that gorgeous caramelization and crust.
- Fresh herbs. Like chives or parsley for garnish.
How to cook pork steaks
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the pork steaks. Pat the pork steaks dry with paper towels, then season them with salt and pepper on both sides.
Step 2 – Sear. Heat the oil in a skillet over medium-high heat. Once hot, place the pork steaks in the skillet and sear on both sides until a brown crust forms. Set aside.
Step 3 – Make the pan sauce. In the now-empty pan, sauté the garlic, then stir in the broth, Worcestershire sauce, and brown sugar. Let the mixture simmer until it thickens slightly.
Step 4 – Coat the steaks in sauce. Return the seared pork steaks to the skillet and simmer until they’re fully cooked and coated. Garnish with fresh herbs, then slice and enjoy!
Alternative cooking methods
Like classic beef steaks, there are plenty of other ways to cook the pork ones. Here are my tried and tested options:
- Air fryer method. Almost identical to my air fryer steak, place the seasoned steaks in the air fryer basket and cook at 400°F for 8 to 10 minutes, flipping halfway through.
- Grilling method. Preheat the grill to medium-high heat and sear the steaks for approximately 4 to 5 minutes per side.
- Oven-baked method. Sear the steaks in a cast iron skillet over medium-high heat for 2 to 3 minutes per side. Transfer the skillet to a 425°F oven and roast until the pork is cooked through.
Arman’s recipe tips
- You’ll know when the steaks are ready to eat once the meat reaches an internal temperature of 165F. If you plan on resting the meat for a few minutes before serving, you can remove the steaks from the pan once it reaches 160F.
- If you use bone-in pork steaks, add an extra 2 minutes of searing per side.
- Room temperature steaks. Whether it’s beef or pork, I always recommend letting the steaks come to room temperature before cooking so they cook evenly.
- The skillet should be sizzling! A sizzling hot, preheated pan is the key to achieving steaks with a caramelized golden crust around the outside. The meat should sizzle as soon as it hits the pan!
- Don’t overcrowd the pan. Overcrowding the steaks will cause them to steam, which leads to soggy results rather than crispy. Remember to use a large skillet so there’s at least 1 inch of space in between each steak.
Variations
- Consider marinating the steaks. Use a pork steak marinade, or my pork tenderloin marinade, chicken thigh marinade, or 3-ingredient steak marinade, to infuse them with extra flavor. Yes, the chicken and steak marinades will work just fine.
- Teriyaki pineapple pork. Marinate or glaze the steaks in a mixture of teriyaki sauce, pineapple juice, and brown sugar for a tropical-inspired twist.
- Mushroom gravy. Bulk up the pan sauce with my sautéed mushrooms and onions.
- Jazz them up with dry rubs. Try rubbing the steaks with Italian seasoning, Greek seasoning, Montreal steak seasoning, or a Cajun spice blend before cooking.
Storage instructions
To store: Let the leftovers to room temperature, then store them in an airtight container in the fridge for 3 to 4 days.
To freeze: Place the cooled steaks in a resealable plastic bag or airtight container, label them with the date, and store them in the freezer for 2 to 3 months.
Reheating: Gently reheat the leftovers in a skillet over medium-low heat or in a baking dish in a 375ºF oven. Add a splash of chicken broth, then flip occasionally until the steaks are heated through.
Frequently asked questions
No, pork steaks are not the same as pork chops. The steaks are cut from the shoulder area, while pork chops are cut from the loin. Because of this, they have different textures and flavors and need to be cooked differently.
No, pork loin steaks are cut from the loin, a leaner part of the pig. Pork steaks are cut from the shoulder and are known for their marbling and flavor. Check out my smoked pork loin recipe if you want to know how to cook pork loin steaks.
What to serve with this
Pan-Seared Pork Steak Recipe
Ingredients
- 2 tablespoons oil I use avocado oil
- 4 pork steaks 4-6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar
Instructions
- Season both sides of the pork steaks with salt and pepper.
- Heat a skillet or frying pan over medium-high heat and add the oil. When the oil is hot, add the pork steaks to the skillet. Sear them for about 4 minutes on each side or until they develop a nice brown crust.
- Remove the pork steaks from the skillet and set them aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Pour in the chicken broth, Worcestershire sauce, and brown sugar. Stir the mixture well and let it simmer for a few minutes to reduce and thicken slightly.
- Return the seared pork steaks to the skillet and let them simmer in the sauce for another 1-2 minutes, ensuring they are fully cooked and the sauce has coated them nicely.
Arman, as soon as this recipe was posted, I immediately got out some pork steaks and tried it out- it’s SO good. I never have used Worcestershire sauce on pork before!
Great to hear that, Mckenzie!